We're really lucky that we're on the mailing list for Central Market. Periodically we'll get coupons for things I would never buy. Yesterday, we pulled out the grill and charred a lovely pork tenderloin, marinated in lemon & herbs, four minutes each side and then five minutes of rest (internal temperature up to about 150, although 160 is recommended as minimal. Me, I'm an advocate of letting fresh flesh be slightly rare). It was sadly gone before I could take a picture (those are leftovers). I made baked polenta to go with it, modified from the Herbfarm Cookbook, and easy enough to throw together while waiting for the grill to get hot!In a pot on the stove bring to boil 4 1/2 cup water (or broth and water, low salt recommended) and 1 tsp salt (I used sea-salt)
then whisk in 1 c coarse cornmeal (classic polenta) that can be bought in bulk from CM.
Whisk constantly for about five minutes (or until cream-of-wheaty - whatever that means) and add in 3/4 cup shredded cheese - I used comte, but gruyere is recommended and herbs - I used an herbs de province mix I put together from the garden, but sage, thyme, rosemary, all of that is good. And 1 tablespoon fresh is recommended as a start, unless you're like me, then you add in as much is needed, plus a dash of cayenne and nutmeg and dried mustard powder, and some ground black pepper, and maybe a pinch of something something because you can.
Add in anything else you feel like adding in now, too - because you're next pouring it into a buttered 1.5 quart dish and putting into a preheated 350 degree oven, with another 3/4 cup shredded cheese on top, and cooking for about 1 hr, more or less, depending on how dry you like your polenta.
The longer you let it sit before serving, the better it sets up (like lasagna). Even mushy it ends up being quite tasty.
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